Top 5 Recipes from June

The Cocobella community is an innovative bunch! In June, we saw a delicious array of dishes that brought as much ‘wow’ to the table as they did ‘yum’. From savoury pancakes to muffins filled with the Cocobella’s new Strawberry coconut yoghurt, you’ll be racing to the kitchen to try this entire Top 5 from June out for yourself.

Are you getting busy in the kitchen with Cocobella? Don’t forget to tag @purecocobella and #cocobellarecipes. We love seeing what you’re up to!

For more Cocobella recipe inspiration, check out last month’s Top 5 Recipes here.

5. Press mixture into a 1 litre capacity rectangular dish lined with baking paper, place in refrigerator for 20 minutes to set.

Filling –

1. Add gelatin to 3/4 cup of boiling water in a saucepan and heat to fully dissolve the mixture. Allow to cool to lukewarm.

2. Create a double boiler (a bowl placed over a pot of boiling water) then add coconut yoghurt and maple syrup to the bowl, whisk to combine. Once the coconut yoghurt mixture has reached lukewarm temperature, add in the gelatin liquid. It is important to combine the gelatin with the yoghurt at the same temperature or the gelatin will clump.

3. Divide into three bowls and allow to cool slightly. Add in 1 tsp of Velvet Latte for the pink layer, 1 tsp of Mermaid Latte for blue layer, and combine 1/2 tsp of Mermaid Latte and 1/2 tsp of velvet latte for the purple layer.

4. Spoon 1 of the mixtures onto the base and smooth out. Repeat to create the remaining layers. Cover and set in the fridge for at 3 hours or until set.

Note: This makes a delicious soft set filling. To make a firmer filling add another scoop of gelatin and 1/4 of water.

1. Make the Basil Yogurt Sauce by combining all the ingredients. Set aside and make the pancakes.

2. Prepare pancakes as suggested by packet instructions and add the zucchini, mint, onion and sea salt to the batter.

3. Heat a pan with olive oil or butter and pour about 1/3 cup into the pan. When bubbles appear and the bottom has lightly brown, turn over and cook the other side. Repeat with remaining batter. Keep the pancakes warm by covering them with foil.

4. Serve pancakes warm with basil yogurt, cherry tomatoes and a good seasoning of sea salt and pepper. Enjoy!